Green Garlic Pesto - Wishbone Kitchen

Add all of the ingredients to a food processor except for the vegetable and olive oil. Pulse until you achieve a rough chop. Next, turn on the food processor and stream in the oil. Process just until you achieve and consistent texture throughout. Taste and add more salt accordingly. If your pesto is too spicy from the raw green garlic, add more spinach to tone down the garlic flavor. Transfer to an air tight container, and drizzle with olive oil to create a seal on the top to prevent the greens from browning. Store in the fridge for 2 weeks – a month, or in the freezer for 6 months.